Dietary Vegetarian Chef That's Amore Cheese Course Entree Servings 4 people   Buffalo Mozzarella, Heirloom Tomatoes & Basil Ingredients: • 2 slices of sourdough bread, 1cm thick• 1 garlic clove• 6 heirloom tomatoes• 125g That’s Amore Buffalo Mozzarella• sea salt• freshly ground black pepper• extra virgin olive oil• 6 basil leaves Instructions:Grill sliced bread on a griddle pan.Rub grilled bread with a garlic clove.Slice heirloom tomatoes in half...

Ingredients 2 x 300g That’s Amore Cheese Stracciatella 250g stale bread 50g Nduja minced ½ cup grated parmesan cheese 2 cloves garlic, minced Basil leaves, finely chopped Drizzle of extra virgin olive oil Ciabatta bread for serving   Method Tear the bread into small chunks and then use a food processor to reduce to coarse breadcrumbs.   Combine oil, breadcrumbs, garlic...

Chef Emma Dean Course Salad Ingredients To include vegetarians in this delicious salad, serve the salami on the side so that individuals can help themselves.   400g tin chickpeas, drained 1 tbsp extra-virgin olive oil 100g thinly sliced Puopolo Cacciatore Hot Salami or Puopolo Cacciatore Mild Salami 2 x 250g Tilda Pure Basmati Rice 1/2 cup pitted split green olives...

Chef Justine Schofield Course Side, Breakfast Servings 4 people   Ingredients 3 zucchini, cut into rounds 1 onion, chopped 4 eggs 1 tbsp That's Amore Grated Parmesan 1/4 cup fresh breadcrumbs 200g That's Amore Smoked Scamorza, sliced thinly 4 slices ham (optional) Salt & pepper   Instructions Preheat oven to 180ºC. Arrange zucchini and onion onto a tray and drizzle...

Chef Justine Schofield Course Side, Salad Servings 2 people   Ingredients 2 That's Amore Mini Burrata 1/2 fennel 1/2 lemon, zest and juiced Extra-virgin olive oil Handful of parsley Salt & pepper   Instructions Carefully grate fennel finely with a mandolin. Place in large bowl with lemon juice, zest, salt and pepper and massage for a few minutes. Add olive...

Chef Justine Schofield Course Side Servings 2 people   Ingredients 2 bunches green asparagus, trimmed and stalks peeled 1 That's Amore Burrata 100g unsalted butter 1 tbsp baby capers Pinch chilli flakes Salt & pepper Lemon, to serve Instructions Melt butter on gentle heat in small saucepan until nutty brown. Remove from heat and add capers, chilli and juice of...

Chef Justine Schofield Course Entree Servings 1-2 people   Ingredients 1 punnet cherry tomatoes 2 slices of day-old bread Extra-virgin olive oil, to drizzle Pinch chilli flakes 4 anchovies 2 cloves garlic 100g That's Amore Cherry Bocconcini Pinch salt Basil, to garnish Instructions Preheat oven to 180°C. Drizzle oil over both sides of bread. Arrange anchovies on top of bread...

Chef Darren Purchese Course Entree, Breakfast Servings 2 people   Ingredients 4 slices bread 30g harissa, store bought 160g That's Amore Smoked Scamorza, sliced 120g That's Amore Nabucco, grated 80g That's Amore Mozzarella, shredded White pepper 40g spring onions, finely sliced Zest 1 lemon 80g unsalted butter, softened 1/2 garlic clove Salt to taste Thyme leaves Instructions Spread half of...

Chef Justine Schofield Course Entree Servings 4-6 people   Ingredients 200-250g That's Amore Smoked Scamorza, cut into 10 bite-sized pieces 10 croutons from toasted rounds of baguette 1/4 cup cherry chutney Instructions Place scamorza in a pan over medium heat. Cook it on both sides for 5-10 seconds until scamorza is slightly melted and has a golden crust. Place a...

Chef Justine Schofield Course Entree Servings 2 people   Ingredients Softened butter, for spreading 2 tbsp cream 4 slices of day-old sourdough bread 100g That's Amore Ricotta Delicata 1 tbsp mustard 4 tbsp freshly grated parmesan 2 slices ham 125g That's Amore Smoked Scamorza, sliced Pinch nutmeg Salt & pepper to taste 2 eggs, fried to your liking Instructions Preheat...

Dietary Vegetarian Chef That's Amore Cheese Course Salad, Side Servings 4 people   Ingredients 1 broccoli, cut into florets 400g tin chickpeas, rinsed and drained 2 cloves garlic, crushed 200g That's Amore Ricotta Delicata 2 tbsp fresh lemon juice 2 tbsp flaked almonds 2 tbsp extra-virgin olive oil Salt & pepper to taste  Instructions Blanch broccoli in boiling salted water...

Dietary Vegetarian Chef Eat Well Course Salad, Side Servings 4 - 8 people   Ingredients 3 cups fresh baby rocket 1 punnet strawberries, halved 1 ball That's Amore Buffalo Mozzarella Small bunch basil, leaves picked Balsamic glaze Walnuts, to serve   Instructions Lay down rocket over a serving platter and sprinkle over strawberries. Place buffalo mozzarella in the centre of...

Chef Julia Busuttil Nishimura Course Entree Servings 6-8 people   Ingredients 1 baguette, thinly sliced 3 tbsp extra-virgin olive oil, plus extra for drizzling on bread and serving 1 large onion, very finely sliced 125ml (1/2 cup) red wine vinegar 1 tbsp caster sugar 60g pine nuts, lightly toasted 2 tbsp currants Small handful parsley leaves, roughly choopped Small handful...

Chef Justine Schofield Course Entree Servings 2 people   Ingredients 1 tbsp extra-virgin olive oil 6 medium pine mushrooms, brushed clean and sliced 2 cloves garlic, finely chopped 1/2 tsp sumac 1 sprig thyme, leaves picked 1 knob butter Pinch of salt 1 That's Amore Burrata Instructions Heat a pan over high heat and add olive oil and mushrooms. Sauté...

Chef Justine Schofield Course Entree Servings 8 people   Ingredients 2 x 375g sheets of store-bought butter puff pastry, thawed 1 tbsp extra virgin olive oil 1 onion, finely chopped 2 cloves garlic 280g baby spinach 50g macadamia, chopped 400g That's Amore Traditional Ricotta Zest 1 lemon 50g parmesan, freshly grated Pinch of nutmeg 2 eggs + 1 yolk 1...

Dietary Gluten Free Chef That's Amore Cheese Course Entree Servings 2 people   Ingredients 350g That's Amore Bocconcini Leaf 100g smoked salmon 30g baby spinach 1/3 red onion, raw or pickled Salt & pepper Olive oil Instructions Drain bocconcini leaf and roll out on a tea towel to remove excess liquid.   Place a sheet of cling wrap on the...

Dietary Gluten Free Chef Justine Schofield Course Entree Servings 2 people   Ingredients 1 (125g) That's Amore Burrata 200g strawberries, quartered 1 tsp white balsamic 1 tbsp extra virgin olive oil salt & pepper, to taste 2 sprigs basil to serve   Instructions In a bowl combine the strawberries, salt, pepper, vinegar and olive oil. Place the dressed strawberries on...

Chef That's Amore Cheese Course Brunch, Main Servings Dough recipe makes 6 piadine   Piadine Ingredients: 3 ½ cups plain flour 1 ½ tsp baking powder ½ cup warm water ½ cup warm That's Amore Real Milk 3 tbsp olive oil Instructions: Combine flour, baking powder, and salt in a large bowl and mix well.Add olive oil and mix until evenly crumbly.Make...

Chef Justine Schofield and Giorgio Linguanti Course Entree, Main, Side Servings 4 people   Ingredients 1 That's Amore Fior di Latte 4 scampi, shell around the body peeled and intestinal tract removed 1 long red chilli, finely chopped ½ lemon zested 1 tbsp extra virgin olive oil salt Instructions Preheat the oven on the grill element.Place the scampi on a tray...

Dietary Vegetarian Chef That's Amore Cheese Course Entree Servings 4 people   Ingredients • 1 clove garlic, crushed• 250g passata sauce• 700mL vegetable stock• 200g Arborio rice• 2 tbsp That’s Amore Grated Local Parmesan• 2 eggs• salt & pepper to taste• 100g breadcrumbs• 125g That’s Amore Fior di Latte• canola or olive oil Instructions Risotto:Gently heat oil in a pot.Add garlic and cook until softened but not coloured. Add passata...